Solid-phase extraction and HPLC method for isolation and analysis of organic compounds formed in thermally treated proteinaceous foods

• Autorzy: Warzecha L. , Janoszka B. , Stróżyk M.
• Języki publikacji: EN

Abstrakty

EN

On the basis of analyses performed on standard mixtures we have optimized a method for selective separation and qualitative determination of organic compounds formed during cooking of proteinaceous foods. These compounds belong to three chemical groups – polycyclic aromatic hydrocarbons (PAH), azaarenes, i.e. nitrogen-containing polycyclic aromatic hydrocarbons (PANH), and heterocyclic aromatic amines (HAA). The selective enrichment procedure includes coupling of solid-phase extraction (SPE) steps on diatomaceous earth, propylsulphonic acid and octadecyl-silane columns. The fractions eluted were analysed by high-performance liquid chromatography with UV detection. Peak identification was confirmed by GC–MS for PAH, PANH, and for amide derivatives of aminoazaare-nes. Recoveries were higher than 82% for PAH but lower for azaarenes, 60–76%.

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 1999
• Tom: No. 9
• Strony: 176--193
• Opis fizyczny: Bibliogr. 24 poz., rys., tab.

Twórcy

autor

Warzecha L.

autor

Janoszka B.

autor

Stróżyk M.

• Silesian Medical Academy, Faculty of Medicine, Department of Chemistry, Jordana 19, 41-808 Zabrze, Poland